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Pumpkin stew with spinach and crispy goat's cheese
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Ingredients
Directions
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Boil the potatoes and pumpkin in water with salt for about 20 minutes. Drain, drain well and crush with milk and mustard.
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Meanwhile, pan the goat's cheese. First take the slices of cheese through the flour, then through the egg and then through the breadcrumbs. Repeat these steps with each slice.
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Heat the oil and fry the breaded goat's cheese until golden brown.
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Spoon the spinach through the pumpkin stew and serve with the crispy goat's cheese.
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Nutrition
625Calories
Fat43% DV28g
Protein58% DV29g
Carbs20% DV59g
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